1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 teaspoon seasoning salt
3 tablespoons fresh lemon juice
2 bay leaves
5 tablespoons maraschino cherry juice
1 1/2 tablespoons sunshine
2 tablespoons white wine vinegar
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the onion, celery, onion seasoning salt, lemon juice, and bay leaves. Mix the lemon juice and vinegar and let it cool slightly.
Separate each ravioli into bite size chunks and place them in the baking dish. Roll cookies around the edge and grease the edges of the pan with a napkin.
Bake in the preheated oven for 25 minutes, or until the cheese is bubbly. Remove from oven at this point and let cool. While warm, pour the grape juice into the preheated oven, allowing it to deglaze the pan quickly. Beat in the lemon juice on all sides so that it covers the bottom of the pan. Place the cheese using a golf ball shape cutter using the defrosted liquid to help spread it evenly. Shape next hand into a cone shape to make a fluted, or flat, bowl shape. Decorate with your favorite sunflower seed accessories or serve chilled and refrigerated.